Fresh Crab Salad with Lime Zest

Patricia Wells first sampled a variation of this crab salad as part of a luxurious dish served at Pic, a restaurant in Valence, where Anne Sophie Pic is following in the family's august culinary tradition. Fresh crabmeat is such a delicacy that Wells made the crab salad into a recipe that can stand alone.
More Amazing Seafood Recipes

Ingredients

3 tablespoons mayonnaise

1 1/2 teaspoons finely grated lime zest

1 teaspoon fresh lime juice

1 pound fresh lump crabmeat, picked over

Salt and freshly ground pepper

Lettuce leaves, for garnish

Lime wedges, for garnish

How to Make It

Step

In a medium bowl, mix the mayonnaise with the lime zest and lime juice. Gently fold in the crabmeat and season with salt and pepper. Arrange lettuce leaves on a platter or plates and mound the crab salad on top. Garnish with lime wedges and serve.

Make Ahead

The crab salad can be refrigerated for 4 hours. Mound it on the lettuce and serve cold or lightly chilled.